Total time: 10 minutes, plus chilling and freezing time
Servings: Makes 1 quart
3 cups plain whole-milk yogurt, preferably Greek-style
2 teaspoons chopped lemon zest
1/4 cup freshly squeezed lemon juice
2/3 cup sugar
1 tablespoon glucose (or agave nectar or mild-flavored honey)
1/4 teaspoon citric acid, plus a sprinkle more, if desired – didn’t have any
Pinch of salt
1. Puree the yogurt, lemon zest and juice, sugar, nectar or honey, citric acid and salt in a blender until smooth. Taste, and add a sprinkle more citric acid if you want it extra tangy.
2. Chill for one hour, then freeze in your ice cream maker according to the manufacturer’s instructions.
Each one-half cup serving: 186 calories; 6 grams protein; 22 grams carbohydrates; 0 fiber; 9 grams fat; 7 grams saturated fat; 15 mg. cholesterol; 49 mg. sodium.
2/20/2021
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Used Fage Greek yogurt, whole milk, 5% milkfat.
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About 4 cups of slurry, but didn’t put it in the blender.
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4 cups, up to about the first rung.
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There was still another cup of yogurt in the container, so make the recipe just a 1/3 bigger?
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Aged overnight.
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Took about 15 minutes in 2 quart Cuisinart.
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Just like a great soft serve right out of the container.
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didn’t have any citric acid, which is supposed to make it tarter.
- Flavor / texture great right out of the ice cream make, but then it freezes hard as a rock.